Jude AgbayaniSavory adobo is known around the world as a Filipino delicacy. Unfortunately, I found out that this is not true. The Filipinos’ version of adobo was an adaptation from the Spaniards way of pickling or marinating food. This method called “adobar” was used by the Spanish homemakers to preserve their choice of meat using vinegar and salt.
Since the Spanish conquistadors settled in the our country for 400 years, it’s conclusive that majority of our practices and traditions were derived from them including our best-loved adobo. But already being innovative in the 1500s, our ancestors made adobo their own and has now evolved dramatically throughout the centuries.
No longer is adobo partnered with steaming hot rice. It has not been added to pasta, served as filling for breads, made into crunchy toppings and spreads or pate as well.
Our family too has different adobo versions. The first one, which I call “regular” adobo, has the basic ingredients: soy sauce, vinegar, salt and pepper plus sugar. Sweetness and saltiness combined 🙂
Take away the soy sauce and you have our second version, which is a paler version of the first one. I cook the meat until the liquid has evaporated and allow the meat to toast in its oil in the pan. I love to pair this with fried egg and rice for a heavy breakfast.
The last version, which the kids call “white adobo”, is cooked in coconut milk, ginger and bell pepper. I will be sharing this soon.
For this recipe, I used the regular version with the following ingredients.
-
400 to 500 grams Bangus back fillet or belly fillet (I prefer the healthier back fillet :-))
- soy sauce or light soy sauce
- cane vinegar
- one bulb of local garlic or half of a bulb if you’re using the Taiwan garlic
- brown sugar
- black pepper
- laurel leaf/bay leaf
Prepare all your ingredients and neatly arrange them in a pan and cover.
Let the sauce boil and simmer for 5 to 10 minutes. As soon as the fish turns white from red/pink, it’s done.
***An alternate way of cooking is to let all the ingredients simmer for 10 minutes in a pan and then add the Tilapia fillet until cooked.
Once done, serve in a platter and top with garlic chips. Told you I love garlic 🙂
How do you prepare your adobo? Do you have homegrown meals you want to share with me?
